AUBERGINES WITH CHERMOULA AND YOGHURT - A MUST MUST

Okay... so this is especially delicious - and the great thing about it is that it can either be a side dish (with chinese pork tenderloin- like we had last night - recipe later) or a starter OR a little light girly lunch (notice the low carb option!)

I love aubergine, and sometimes grill a little to put in my salad with rocket, red onion, feta cheese and pine nuts - with a drizzle of lemon juice, olive oil, salt and pepper. YUP -  PRETTY TASTY..

INGREDIENTS for 4 people

2 aubergines
4 cloves garlic
3 tsp cumin
3 tsp ground coriander
3 tsp paprika
A couple of preserved lemons (or lemon skin if you can't find them)
Bunch of coriander
Bunch of parsley
Small bunch of mint
Olive oil
Half a packet of bulgar wheat
Handful of raisins or sultanas
6 spring onions
Lemon juice
1/4 tub greek yoghurt



So, for the Chermoula (which is basically all your ingredients apart from the bulgar wheat, spring onions, raisins, mint and yoghurt!)

Mix together in a choppy whizzer all the spices - so the cumin, ground coriander, paprika, garlic, preserved lemons, salt and pepper, half the bunch of coriander and parsley, and few splashes of olive oil.
Once whizzed, then you cut the aubergines lengthways in half and then slice them in a criss cross way - but be careful not to puncture the skin.

Pop the chermoula on top, dividing it evenly between the 4 halves.

Put in the oven (200 deg) for around 20-25 mins or when aubergine is properly cooked.

Meanwhile... make the bulgar wheat.

I LOVE BULGAR WHEAT, and any leftover you can have for lunch the next day - maybe mix it with a salmon fillet and some extra red onion for the perfect healthy lunch.

Put half the packet of bulgar wheat in a bowl (sometimes I put a veg stock cube in with it, but this dish is so tasty along with the aubergine, that it doesn't really need it).  Cover with boiling water, probably around 200ml - but you might find it drinks a bit more so you can keep adding.  Pop the raisins and olive oil in aswell and leave covered for at least 10-15 minutes. Chop the spring onions and then add them in too, with the rest of the fresh parsley and fresh coriander and some splashes of lemon juice.  It should be quite soft when done. (but not too soft - we don't like soft)

When aubergines are cooked, pop the bulgar wheat mix on top, and a few dollops of yoghurt, and finish with a bit of mint to look the part. (Although saying that - have just looked at my photos, and I seem to have mixed up my parsley and mint, so either will do!)

I really hope this doesn't sound too complicated, because it is so worth doing, and very very easy, and completely delicious.

Am not sure if the photo does it justice!!

Anyway, enjoy - (not like Max, who pushes it around his plate, and opts for a pork filled bagel instead - I mean seriously)